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Dreamy Cream-Filled Cupcakes

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  • Prep 30 min
  • Total 1 hr 15 min
  • Ingredients 4
  • Servings 24
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A pocket of frosting inside chocolate cupcakes makes an indulgent and delicious surprise.
by Qué Rica Vida Cocina
Updated Jan 5, 2012
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 1/2 tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 1/2 cup miniature semisweet chocolate chips

Directions

  •  
    1
    Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
  •  
    2
    Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Frost tops of cupcakes with remaining frosting.
  •  
    3
    Sprinkle chocolate chips on top of each cupcake. Store loosely covered.

Expert Tips

  • tip 1
    Instead of sprinkling with chocolate chips, drizzle with melted chocolate. In small microwavable bowl, microwave 1/4 cup miniature semisweet chocolate chips and 1/2 teaspoon shortening uncovered on High just until mixture can be stirred smooth. Place in small food-storage plastic bag; cut off small corner of bag. Drizzle over frosted cupcakes.
  • tip 2
    If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • A pocket of frosting inside chocolate cupcakes makes an indulgent and delicious surprise.
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